Wash and soak both the rice, red dhal and fenugreek seeds I enough water for 4 hours.
Grind the soaked rice and dhal to a fine batter in a grinder and at the end add salt and mix well.
Keep the batter in a vessel and keep closed for about 10 to 12 hours to ferment.
When the batter has fermented well, add the yogurt and mix well.
Now take pepper and cumin seeds and roughly grind and mix well in the batter.
In a pan, heat oil add chopped curry leaves, asafoetida and chopped ginger and saute for a minute and add this to the dosa batter and mix well.
Heat a dosa pan and add a teaspoon of oil and spread it over the pan.
Now take a ladle full of batter and spread like a circle in the pan and drizzle 2 teaspoons of oil over the dosa.
When it is cooked, turn it over and cook in medium flame.
Do not make the dosa too thin. Otherwise, the dosa will not come properly.
Serve with Coconut Chutney or any other chutney of your choice.